Salmon Crimped

Ingredients

• a slice of salmon
• a spoonful of salt
• a little lemon-juice
• pepper

Method

1. 1

   Place the salmon in boiling salted water, adding slices one at a time.

2. 2

   Boil until cooked, then serve with saltwater and lemon juice.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1671. The excerpt below is the record exactly as published.

Salmon crimped in this manner, which pre- serves the natural taste, should have no other sauce than a spoonful of the sjilt and water in which it has been boiled, with the addition of a little lemon- juice (or, if that cannot be had, vinegar) and pepper. Some persons, however, object to the curdy state of the fish, and prefer it when it has been kept a day or two, when the curd has partly softened into oil, which gives a richer taste. Salmon, Imperial Fashion (Careme's recipe) . — The fish being cleaned, throw salt in the inside, and rub some on the outside ; three hours after wash it in several waters, drain and ■w-ipe it, and fill the interior with a forcemeat of whitings. Keep the fish in its first shape, and lay it "in a fish-kettle with a ilircpoix- mois- tened with two bottles of champagne wine (the head should be tied) and as much fish stock. Wlien it boils cover it with a large sheet of strong paper, buttered, and let it boil slowly for an hour, then let it cool in its braze ; take it up afterwards on the di-ainer, nearly remove all the skin from it, and glaze the best side with a light fish glaze, to which you have added some craj'fish butter. Slide it carefully on the dish upon a napkin, and surround it with parsley, on which place a row of crayfish ; afterwards, with a row of the livers of buibots or carp roes, dressed as usual ; when serving, garnish it with eight hatelets of aspics, ornamented with crayfish tails and carjj roes; serve in one sauce-boat a white mayonnaise with aspic- jelly, and in the other a ravigote of oil, in which add the flesh of a lemon cut in verj- thin slices, and the pips removed. Serve cold. Salmon, Importance of, — " Salmon fish," Marshall observes, "are copious and constant sources of human food; they rank next to agriculture. They have, indeed, one advantage over evei'y internal product — their increase does not lessen other articles of human subsistence. The salmon does not prey on the product of the soil, nor does it owe its size and nutritive properties to the destruction of its compatriot tribes. It leaves its native river at an early stage of growth, and going, even naturalists know not where, returns of ample size and rich in human nourishment, exposing itself in the narrowest streams, as if Nature intended it as a special boon to man. In every stage of savageness and civilisation, the salmon must have been considered as a valuable bene- faction to this country." Salmon, Kippered.— This is a favourite breakfast dish in Scotland. After taking out the inside of the salmon, scale and split it ; then rub the fish with common salt and Jamaica pepper, and let it drain for twenty-four hom-s. I\Iix together salt, coarse sugar, and a little saltpetre, and rub the fish well once or twice with this. Leave it in a tray to pickle for two days ; then wipe and dry it, stretch it on sticks, and suspend it in the smoke of a wood or turf fire to dry. If less smoking is desired, the fish may be dried partly by the heat of a fire and the sun. Kippered salmon is eaten boiled and just warmed through. Salmon, Kippered (another way).— The following article on the method of preparing salmon-kipper in Scotland is quoted by Donoran from the Mirror : — ' ' All the blood is taken from the fish immediately after it is killed ; this is done by cutting the gUls. It is then cut up the back on each side the bone, or chine, as it is commonly called; the bone is taken out, but the tail, with two or three inches of the bone, is left ; the head is cut oft' ; aE the entrails are taken out, but the skin of the belly is left uncut ; the fish is then laid, with the skin undermost, on a board, and is well rubbed and covered over with a mixture of equal quantities of common salt and Jamaica pepper. Some of this mixture is carefully spread under the fins, to prevent them from corrupting, which they sometimes do, esjie- cially if the weather is warm. A board with a large stone is sometimes laid upon the fish SAL ( 808 ) SAL with a view to make the salt penetrate more effectually. In some places, instead of a flat board a shallow wooden trough is used, by which means the brine is kept about the fish ; sometimes two or three sahnon are kippered together in the same vessel, one being laid upon the other. The fish, with the board or trough, is set in a cool place for two or three days ; it is then removed from the board, and again rubbed with salt and i^epper, after which it is hung by the tail, and exposed to the rays of the sun or the heat of the fire. Care is pre- viously taken to stretch out the fish, by means of small sticks or hooks placed across it from side to side ; after it has remained in the heat a few days it is hung up in a dry place until used. Some people, in order to give the kipper a peculiar taste, highly relished by not a few, carefully smoke it with peat-reek or the stalk of juniper bushes. This is commonly done by hanging it up so near a chimney in which peats or juniper bushes are burnt as to receive the smoke. There it remains two or three weeks, by which time it generally acquires the required flavour." Salmon, Marinaded.— No. i. Cut three moderate-sized onions in slices, and chop into small pieces a turnip, a carrot, and three or four outer sticks of celery. Add two table-spoon- fids of chopped parsley and two bay-leaves. Put these ingredients into a saucepan, with a slice of fresh butter, and stir briskly over a quick fire for eight or ten minutes. Pour over them a pint of vinegar, and add a dessert- spoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.